2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Remember, in the TV series "Wild Angel" the characters ate mysterious ravioli every now and then? And we racked our brains about what kind of overseas dish this is? Now that almost everyone has access to the Internet, you can not guess and even cook this yummy at home. Surprise guests and family with an unusual taste, in general. Therefore, we bring to your attention a recipe for ravioli with ricotta and spinach.
What kind of ravioli?
Ravioli is an Italian dish that, like many of their dishes, consists of dough and various toppings. In fact, these are the same dumplings or dumplings, just cooked a little differently.
Ravioli is prepared from unleavened dough in the form of circles, crescents or squares with curly cut edges. Someone boils them, while others are fried in oil and served with broth or soup. The filling, like dumplings, can be very different: from meat and fish, ending with fruits and cheese with herbs. That's about the last option andlet's talk, let's make ravioli with ricotta and spinach.
Ricotta cheese
This is a special traditional Italian cheese made from the whey left over from other cheeses such as Mozzarella. Ricotta has a thick, spreadable texture, a sweetish taste and about eight percent fat. It is an indispensable component of many desserts and the most legendary ricotta and spinach ravioli.
What do you need?
When we figured out the materiel of the issue, you can proceed to the direct preparation of a delicious dish. For ricotta and spinach ravioli we need (for three to four servings):
- 200 grams of fresh spinach.
- 200 grams of ricotta cheese.
- One bulb.
- Two cups of flour.
- Egg yolk.
- Olive oil.
Cooking stuffing
For the filling, you first need to tidy up the spinach. Pour boiling water over it and cut out hard petioles and cut off the bases. Then finely chop the leaves and fry in olive oil for ten minutes and remove from heat. It turns out a green porridge, in which we add ricotta cheese and mix thoroughly. If you like onions, then fry them in the remaining oil and add to the filling. If not, then you can do without it.
Preparing the dough
After the filling for the ricotta and spinach ravioli is ready, you can start the dough. Mix egg yolk, flour and 100 milliliters of warm water. Knead the dough until it becomes uniformly tight. After that, it can be rolled out. But do not let the dough remain uncovered, but rather put it in a bag, as it will quickly wind and become stale.
Collecting
The most important moment of making ravioli with ricotta and spinach has come. Here everyone excels as best they can. There are several sculpting options:
- Dough cut into squares. We put the filling on one, close the second and pinch the edges with a fork.
- Roll out the dough into a rectangle. On the lower half, at a sufficient distance from each other, lay out the filling, then cover, crush and cut with a relief knife.
- We use a dumpling pan using a similar technology.
Actually, that's all. We send Italian dumplings to boiling water and cook until tender. As you can see, the spinach and ricotta ravioli recipe is very simple.
Sauces
But it would be too easy if ravioli were eaten without a special sauce. For this dish, two types of traditional sauces are prepared for ravioli with ricotta and spinach. It's butter-garlic and creamy bechamel.
Oil-garlic is very easy to make. Melt the butter in a frying pan and add finely chopped garlic or granulated garlic to it. That's all the magic. And you need to tinker with bechamel.
Bechamel came to the kitchens from France and sat there tightly, especially in Italy. This is a base sauce based on thermally processed flour, milk and fat. It is used as a thickener and base for a host of other sauces. It is most often used in the preparationlasagna and soufflé. And, of course, they pour it over ready-made ravioli.
Cooking bechamel
To prepare this sauce we need:
- 20 grams of butter.
- 25 grams of wheat flour.
- 400 milliliters of full fat milk.
- Pinch of s alt and nutmeg.
Heat the milk well, but do not boil. In another saucepan, melt the butter over low heat, then gradually pour in the flour, stirring vigorously so that it is evenly fried. Then start gently introducing milk into the liquid and continue to stir, otherwise lumps will appear, and we do not need them. When everything has thickened, throw in a pinch of s alt and nutmeg and hold on fire for a couple more minutes. Do not boil under any circumstances! The consistency of the sauce should be like liquid sour cream. It will only get thicker as it cools.
Fried ravioli
The spinach and ricotta ravioli recipe is very simple. But, as we said above, they can not only be boiled, but also fried. Then you need to boil them with broth or serve them with soup.
Fry ravioli in boiling olive oil until golden brown. You can sprinkle ready-made Italian "dumplings" with grated mozzarella and herbs and carry them like pies.
Variations
As you understand, you can cook ravioli not only with spinach and ricotta. The principle of cooking is very similar to dumplings, so the fillings can be very different.
You can make meat ravioli, and add Provence herbs to minced meat. If you gravitate toward Japanese cuisine, then fill them with red fish, and add nyokmam or teriyaki to the sauce. By the way, you can also find the recipe for this sauce on our website.
Well, if you are a supporter of vegetarianism, then the original recipe with ricotta and spinach will suit you, or you can come up with your own options for the most diverse vegetable filling, where you should add basil and oregano.
Ravioli is a very satisfying and tender meal, especially when ricotta with spinach is used as a filling. All of the above recipes are designed for 3-4 servings, so if you plan to feed a larger company with this delight, then simply increase the grams of the ingredients. They can be frozen and stored in the freezer, like dumplings and dumplings, for as long as you like. And if you don't want to bother with sauces, regular sour cream will do.
We are sure that once you try this simple Italian dish, you will definitely include it in your regular home menu. And enjoy your meal!
Recommended:
Pies with rice and minced meat: recipe with description and photo, cooking features
Pies with rice and minced meat. The most common recipes for making delicious pies at home. Cooking a hearty and tasty dish is easier than it might seem at first glance. The right recipe, together with the imagination of the hostess, is the key to a delicious dish
Scrambled eggs with spinach: recipe. Spinach - he alth benefits and harms
The most popular breakfast in the world is scrambled eggs. This dish has not only excellent taste, but also high nutritional value. Eggs for breakfast give a feeling of satiety and provide the body with energy for the whole day. Additional ingredients will help increase the nutritional properties of the dish. In our article, we will present some interesting recipes for scrambled eggs with spinach. But first, let's talk about why this vegetable crop is so useful
Cod is Description, photo, classification, benefits for humans, breeding features, spawning, breeding and cooking features
Cod belongs to the Cod family, in ancient times this type of fish was called "labardan". Cod got its current name because of the unusual property of the meat to crack when it is dried. There is another version of the name change: the cod began to be called that way, because it makes a crackling sound that appears with the contraction of the muscles of the swim bladder
Ravioli with spinach: cooking features, recipes
Ravioli can be called the Italian analogue of dumplings in Russian cuisine and dumplings in Ukrainian. They are prepared from unleavened dough with various fillings (from meat, poultry, cheese, vegetables, etc.). Spinach ravioli are among the most delicious. The dish turns out juicy, light and is especially popular with Italians. In our article, we will present several recipes for ravioli stuffed with spinach with cheese (cottage cheese) and cream sauce at once
How to make bechamel sauce: recipe with description and photo, features and cooking secrets
Bechamel is one of the four main sauces in French cuisine. It is a milky sauce that can be served on its own or used as a base for a more elaborate dish filling. It contains only three ingredients, but can be seasoned in a variety of ways if needed. How to make bechamel sauce at home?
